Millefoglie of Vitelotte Potato, Zucchini and Eggplant (Millefoglie di patate viola, zucchine e melanzane)

I was really amazed by the colour of these potatoes, when I bought them didn't know exactly what to do with... then I found this recipe for a beautiful and tasteful appetizer.... Very simple just fried slices of potatoes, zucchini and small aggplant...one up on the other. The result is a very colorful mini millefoglie. Perfect as a starter to impress your guests.

Serving 4
Ingredients:
2 vitelotte potatoes
1 small zucchini
1 small eggplant
1/4 liter of frying oil
unrefined grey sea salt to taste

Heat the frying oil in a small frying pan. Cut the potatoes and the veggies in very tin slices, dry eachsilce with a towel, dip them in the very hot oil, be carefull slices must be chruncy but not burned!

Drain on kitchen paper.
Set as a millefoglie, one different slice up on the other on a serving plate. Top with a potato slice. Serve immediately. Buon appetito!

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